Jacquy Pfeiffer began his career at the famous Jean Clauss Patisserie in northeastern France, and has since become regarded as one of the world’s top pastry chefs. His book, The Art of French Pastry, won the 2014 James Beard Award for Cookbook, Dessert and Baking. Today, he is the Academic Dean for Student Affairs at the French Pastry School, which is considered one of the leading pastry institutions in the world.